You sounded in the works, melted down a chocolate block and made something delicious. If you have a lot left after rewarding yourself with a test, you can save it for your next recipe. Melted chocolate is fairly easy to freeze, but it is best when done gradually. Chocolate candies can also be frozen to preserve it for longer. When you're ready to enjoy the chocolate, just take it out of the freezer to thaw. You can then melt chocolate again or enjoy frozen candy for a sweet treat.
[ Edit ] Step
[ Edit ] Storage Baking Chocolate
- Cover a baking sheet with parchment paper. First, choose a baking sheet large enough to hold all the chocolate you freeze. If you have a lot, think about splitting the chocolate between a few different sheets. Then place a piece of parchment paper and spread it out so that it is flat against the sheet. Cover the entire sheet so that chocolate cannot stick to it. 
- Chocolate freezes faster when spreading in several thin layers instead of being poured into a single, deep pan. 19659009] If chocolate comes into contact with the baking sheet, it will be difficult to remove later.
- Pour the chocolate onto the baking sheet. Hold the bowl above the center of the baking tray and then tilt it. You do not need to move it at all, as the chocolate will spread on your own. Keep it thick to solidify quickly and consistently. 
- Try to avoid letting the chocolate touch the sides of the baking sheet. It can get stuck and become difficult to remove without attaching it to a bunch of small chocolate screens.
- If you can't get chocolate out of the bowl, try putting it in some warm water or placing it on a heating pad. As the chocolate softens, scrape it out with a spatula. 
- Place the chocolate in the fridge for about 20 minutes to cool gradually. Place the baking sheet on one of the shelves in the fridge. Check it out again every ten minutes. It does not take long to solidify, and once set, you can begin to freeze it. Make sure it is fixed all the way before removing it. 
- If you plan to store chocolate long term, it must be cooled first before it can be frozen. By doing so, you gradually help to preserve its original taste and texture better.
- You may see some white spots on chocolate. It is called chocolate blossom and happens when fat and sugar are separated. It is normal and disappears when you melt the chocolate again.
- Try to avoid leaving the chocolate in the fridge for too long. It tends to absorb odor and the taste can start to become dull.
- Cut the cured chocolate into small pieces for storage. You can leave chocolate on parchment paper. Use a sharp chef's knife to chop it into pieces that are long or smaller. When you need to use the chocolate next, you can grab whatever you want instead of waiting for everything to defrost. 
- If you only have a little chocolate to freeze, you can put it directly in a freezer bag. It will be brittle, so you can attach it by hand to break it down further.
- Move the chocolate into a resealable, freeze-proof container. For example, put it in a plastic freezer bag marked with today's date. Place the chocolate in the bottom of the bag, then push down the empty portion to squeeze out as much air as you can. 
- Make sure the container is tight so that moisture does not get into it. Moisture causes stains to form on the chocolate.
- If you have a vacuum sealer, use it to keep the chocolate fresh longer. When you put chocolate in a vacuum bag and pass it through the sealer, it sucks all the air out.
- Store chocolate in the freezer for up to 2 years. Keep it in a place where the bag or container is not damaged. As long as it stays sealed, it will stay healthy for a while. To get the best possible quality out of it, use it as soon as you can. When you are ready to use it, move it to the fridge to defrost. 
- You may see some white spots on chocolate, but it is still safe to eat. If you melt it and stir it, mix the crystallized cocoa fat and sugar again.
- Although chocolate lasts for a while, it is best when it is fresh. Everything in your freezer will lose its taste in the long term.
[ Edit ] Preserving Melting Candy
- Store chocolate in the original packaging, if possible. If you remove it from the package, you get a mess that is hard to wrestle in a freezer-safe container. You can save much of the trouble by just throwing the packaged chocolate in a freezer bag. Wrapped bars, chocolate chip bags and even boxes of chocolate candies all fit into large freezer bags. 
- If you do not have a freezer container large enough to hold the whole package, then scrape the chocolate on a baking sheet lined with parchment paper and stick it in the fridge until it solidifies.
- Freezing is really useful if you live in a warm climate or know that your kitchen never cools. Otherwise, it will work well in a dark cabinet or even in the refrigerator.
- Secure the chocolate in a freezer bag or other protective container. Stop the chocolate down to the bottom of the bag and then press the blank portion flat to squeeze air. Seal the bag and mark it with today's date. If chocolate is already covered in plastic, you can wrap it tightly in plastic wrap instead. 
- Whatever type of storage container you use, make sure it is well sealed. Chocolate absorbs other scents. Fridges and freezers have many smells that can change how the chocolate tastes.
- Store the chocolate in the refrigerator for up to 24 hours to cool gradually. Leave it in the fridge long enough to harden. Make sure the whole piece of chocolate feels consistent. It can be a bit brittle, so handle it with care. 
- If you move chocolate into the freezer "sweat". It's not really as rough as it sounds, but it does mean that moisture has settled on chocolate. It makes the chocolate sticky.
- Move the chocolate into the freezer to store it in the long run. Find a safe place where chocolate is not exposed to moisture. For example, if you covered it in plastic, make sure it stays dense. Keep it away from anything with sharp corners that can penetrate the wrap. 
- Freeze the chocolate for up to 2 years. It stays fresh for a while, but it also depends on the type of chocolate you store. Generally, advanced chocolate does not last as long as candy bars and baking chocolate. Homemade, handmade and gourmet chocolate is best when you enjoy within 6 months. 
- Chocolate does not go bad, but it loses its flavor after a while. It also tends to lose its structure when frozen, so it may not taste exactly the same as it did before.
- If you see white spots on the chocolate it does not come from mold. It is from fat and sugar that rises to the top. Your chocolate will still be safe to eat.
[ Edit ] Thaw frozen chocolate
- Place frozen chocolate in advance to thaw gradually. Store it in the same container you used to store it in the freezer. Make sure to plan ahead so you can give it enough time to defrost. If you can let it warm slowly, it will look and taste better. 
- If you leave frozen chocolate outside at room temperature, it will sweat. The extra moisture changes shape and structure so that it does not taste as good as it should.
- Wait up to 24 hours for the chocolate to thaw. The more time you can spare, the better. Generally, chocolate does not need a whole day to thaw. If you plan to use the chocolate sooner rather than later, check it sometimes. If it's stuck everywhere but not frozen, you can eat it or cook with it right away. 
- Most chocolates thaw within 4 to 12 hours, but that depends on the size of the piece. A small candy bar or chocolate chip bag does not take too long, but a large container of baking chocolate can take close to 24 hours.
- Defrosted chocolate is usually good for melting and baking but not dipping. Freezing causes it to crystallize and does not stick very well to other foods.
- Freeze leftover chocolate again by storing it in a sealed container. Chocolate can be thawed and frozen several times. It will not change that much in most cases. Just put it back in a resealable freezer bag or container. When you are ready to use it next time, put it in the refrigerator to thaw again. 
- Frozen chocolate still lasts for up to 2 years. Keep in mind that the chocolate may change a little each time you heat or cool it, so just try to defrost what you need.
[ Edit ] Tips
- Any chocolate that has a filling in the middle, like truffles, should not be frozen. Cool them instead of preserving their taste. 
- Cleaner chocolate types hold up better when frozen. For example, dark chocolate freezes better than milk or white chocolate because it has less fat and sugar in it. 
- Some people like the taste of chocolate after it has been cooled. For example, dark chocolate may taste less bitter than normal. 
- Sugar in chocolate crystallizes when frozen, and it can cause it to behave differently when you use it in a recipe. To avoid this, frozen chocolate is best when eating as it is or melting. 
[ Edit ] Warnings
- Chocolate freezing can slightly change how it looks and tastes. To limit white spots from forming, warm and cool chocolate slowly and keep it sealed when freezing. 
[ Edit ] Things You Need
[ Edit ]] Storage of baking chocolate
- Baking plate
- Parchment paper
- Spatula  Freezer protection container
- Cooker, microwave or hot plate (optional)
[ Edit ] Preserve hot melt
- Freezer 19659011] Fridge
- Baking plate (optional)
- Parchment paper (optional)  Spatula (optional)
[ Edit ] Thawing Frozen Chocolate
Edit ] References
- ↑ https://www.youtube.com/watch?v=ZjMT24pxgms&feature=youtu.be&t=450
- ↑ https: / /www.youtube.com/watch?v=ZjMT24pxgms&feature=youtu.be&t=452
- ↑ [1 9459056] https://whatscookingamerica.net/ChocolMelting.htm
- [1945 https: //www.serio useats.com/2017/03/how-to-store-leftover-melted-tempered-chocol.html  ↑ https://www.cooksillustrated.com/features/8280-chocol-101-back- to-basics
- ↑ https://www.seriouseats.com/2017/03/ how-to-store-leftover-melted-tempered-chocolate.html
- ↑ https: // www.stilltasty.com/articles/view/47
- ↑ https: // www. thekitchn.com/youre-storing-your-chocol-wrong-from-cocoa-powder-to-bar-heres-what-you-need-to-know-240208 Chapter19659096vard ↑ https: // www. thekitchn.com/youre-storing-your-chocol-wrong-from-cocoa-powder-to-bar-heres-what-you-need-to-know-240208 Chapter19659097vard ↑ https: // www. youtube.com/watch?v=JBAt8nqQcKQ&feature=youtu.be&t=20??19659098vard↑ https://www.thekitchn.com/youre-storing-your-chocol-wrong-from-cocoa-powder-to- bar-heres-what-you-need-to-know-240208
- [1945 https: //www.stillestasty. com / articles / visa / 47
- ↑ https://sweets.seriouseats.com/2011/08/best-way-to-store-chocol-how-to-store-bonbons.html
- ↑ https://sweets.seriouseats.com/2011/08/best-way-to-store-chocol-how-to-store-bonbons.html
- ↑ https: // www. ncbi.nlm.nih.gov/pubmed/22482444ebrit19659103vard↑ http://web.mit.edu/ariels/Public/truffle-class-handout.pdf
- [1945 https://www.thekitchn .com / youre-storing-your-chocolate-wrong-from-cocoa-powder-to-bar-heres-what-you-need-to-know-240208 Chapter19659105vard ↑ https: // foodguy.com/freeze -chocol // 1919659106Each 1945 https://www.cooksillustrated.com/articles/1344-how-to-work-with-chocol-storing-tempering-melting-more
- ↑ https: / /www.cooksillustrated.com/articles/1344-how-to-work-with-chocolate-storing-tempering-melting-more